GB 7099-2015National Food Safety Standard -- Pastry and bread (English PDF)
食品安全国家标准 糕点、面包
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Issued by
National Health and Family Planning Commission of the People 's Republic of China
Level / Type
National · Mandatory
Issue date
September 22, 2015
Implementation date
September 22, 2016
Scope
GB 7099-2015 is the English-translated version of 食品安全国家标准 糕点、面包.
GB 7099-2015 — This Standard applies to pastry and bread.
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Document preview — GB 7099-2015
National Standard of the People's Republic of China
Issued by: National Health and Family Planning Commission of the People 's Republic of China
Contents
- Foreword...3
- 1 Scope...4
- 2 Terms and definitions...4
- 3 Technical requirements...4
Foreword
This Standard replaces GB 7099-2003 Hygienic standard for pastry and
beard.
Compared with GB 7099-2003, the main changes in this Standard are as
follows.
- modified the standard's name to "National Food Safety Standard Pastry
and Bread";
- modified the scope;
- modified the terms and definitions;
- modified the sensory requirements;
- modified the physical and chemical indicators;
- modified the microbiological indicators.
National Food Safety Standard - Pastry and Bread
1 Scope
This Standard applies to pastry and bread.
2 Terms and definitions
2.1 pastry
the food that takes one or more kinds of cereal, bean, potato, oil, sugar, egg,
etc. as main raw materials, with or without the addition of other raw materials,
by modulation, molding, cooking and other processes, as well as the food
added into cream, protein, cocoa, jam on the product surface before or after it
is cooked
2.2 bread
the food that takes wheat flour, yeast, water as main raw materials, with or
without the addition of other raw materials, by stirring, fermentation, shaping,
proofing, cooking, as well as the food added into cream, protein, cocoa, jam
on the product surface before or after it is cooked
3 Technical requirements
3.1 Requirements for raw material
The raw material shall comply with corresponding food standard and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall comply with Table 1.
3.2 Physical and chemical indicators
The physical and chemical indicators shall comply with Table 2.
3.6 Food additives and food nutrition enhancers
3.6.1 The use of food additives shall comply with GB 2760.
3.6.2 The use of food nutrition enhancers shall comply with GB 14880.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.
Referenced standards
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